Buttery Pecan Cookies

From William Sonoma “The Kid’s Cookbook” they are a snap to make, and they have no eggs.


  1. 2 cups all-purpose flour
  2. 1 cup unsalted butter,
  3. 2/3 cup sugar
  4. pinch of salt
  5. 1 teaspoon vanilla extract
  6. ½ cup chopped pecans
  1. Sift two cups of sugar and set aside.
  2. In a large bowl, combine the butter, sugar, salt, and vanilla. Beat the mixture until it is smooth.
  3. Add the flour and in two additions scrapping the sides down with a spatula each time.
  4. Add the nuts.
  5. Pick the dough up and knead it slightly.
  6. Divide the dough and shape it into a log about 2” in diameter.
  7. Wrap the log in the plastic wrap and refrigerate until firm, about 3 hour and up to 3 days.

Pre-heat oven to 350 degrees and prepare a baking sheet with parchment paper 

  1. Place dough on a cutting board and using a sharp knife, cut the log into ¼” slices.
  2. Arrange the slices on the baking sheet about 1” apart.       Bake for about 14-16 minutes.
  3. Remove cookies and set on a cooling rack to cool completely.
  4. Repeat with a cooled baking sheet until all the cookies are baked.

Yield: About 4 dozen cookies



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